BEET GREENS

Beet Greens image

Provided by Terrie Hoelscher

Time 25m

Number Of Ingredients 8

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1 1/2 lb fresh beet greens
1 slice thick-cut bacon, or 1 tbsp. bacon grease
1/4 c onion, diced
1 clove garlic, minced
3/4 c water
1 Tbsp sugar
1/4 tsp ground red pepper, or red pepper flakes
2 Tbsp vinegar

Steps:

1. Wash greens; drain. Wash and drain again. Cut away any woody stems ... you can keep the soft tender stems, just cut them into 1" pieces. Cut greens into pieces. Set aside.
2. In a large skillet, fry the bacon until it renders about a tbsp. of fat, and the bacon becomes nicely browned. (I used the pre-cooked turkey bacon, and just chopped it, and saute'd it a bit in a tsp. of olive oil and a tbsp of butter).
3. Lower your heat, so the onion and garlic don't burn! Add the chopped onion, stirring for about 5 - 7 minutes, until onion begins to soften and brown. Add minced garlic and stir well for about a minute - don't let garlic burn! Add water, sugar and red pepper.
4. Bring the mixture to a boil, stirring to loosen any particles of onion/garlic/bacon from bottom of the pan (deglazing the pan). Add the cut-up greens, stir well to coat w/ the water mixture, cover, lower heat to low, and allow to simmer for anywhere from 5 - 15 minutes, depending on desired doneness and tenderness.
5. Add a splash of vinegar (about 1 - 2 tbsp.), stir through, and serve hot.